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Where I volunteer at :) "An 18th Century Dinner at Christmas at Neville House" #pittsburgh

Reenactors To Show How 18th Century Americans Celebrated Christmas at Neville House

An authentic century holiday feast in the US on the dining room table of Neville House.

Secrets of the Chocolate Maker, Colonial Williamsburg

Calendar

Explore all the exciting events Colonial Williamsburg has planned for the coming months.

Recently I conducted my first workshop focused on the subject of tea.  This is a picture of the hearth with a bake kettle and tin bakers for preparing the food and copper kettles heating the water.    Visit my website at:   www.hearttohearthcookery.com

Recently I conducted my first workshop focused on the subject of tea. This is a picture of the hearth with a bake kettle and tin bakers for preparing the food and copper kettles heating the water. Visit my website at: www.hearttohearthcookery.com

Susan McLellan Plaisted Early American and Native American Foodways

Susan McLellan Plaisted presents hearth cooking classes and history of American and Native American foodways during the colonial period.

Pouring the posset, which were used as home remedies by Georgian housewives

posset recipe from A posset (also spelled poshote, poshotte) was a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the century.

REGENCY TRIFLE - Trifle was a popular dish during the Regency Era. Recipes from that period included lots of alcohol. This recipe uses jam and lemon juice in place of the alcohol.  - Georgian / Regency Recipe  (cookit.e2bn.org)

REGENCY TRIFLE - Trifle was a popular dish during the Regency Era. Recipes from that period included lots of alcohol. This recipe uses jam and lemon juice in place of the alcohol. - Georgian / Regency Recipe (cookit.e2bn.org)

Food History Jottings: A Medieval Meal for Real

Authentically reproducing medieval meals for TV, and trying to upend the "lumpy, bad tasting" stereotypes. It will show on the KBS (Korean Broadcasting) series A Food Odyssey

William Fuller's 1856 ice cream machine

William Fuller's 1856 ice cream machine

Making waxed linen (replacement for foil/plastic wrap, and eminently medieval!)

Making waxed linen (replacement for foil/plastic wrap, and eminently medieval!)

Pennsic Cooking 2010    Hmmmmnnn me thinks Kathi and Toni would love something like this for war cooking!

Pennsic Cooking 2010 Hmmmmnnn me thinks Kathi and Toni would love something like this for war cooking!

Royal Roast Peacock: Take a peacock, break its neck and drain it. Skin it, keep skin and feathers together with  head still attached by skin of neck.Roast only the bird, with the legs tucked under.When it is roasted enough, take it out and let it cool. Sprinkle cumin on the inside of skin wind it with feathers and tail around the body. Serve with tail feathers upright, neck propped up from within and a lighted taper in the beak. Cover the beak with fine gold leaf. Serve with ginger sauce.

Tudor and Stuart Cookery Course! - how would the meece make a peacock feast?

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